In large saucepan, combine garden vegetable mix, vegetable juice cocktail, seasoned pepper and salt.
Bring to a boil.
Add alphabet macaroni and potatoes.
Reduce heat to medium.
Cook, uncovered, for about 12 to 15 minutes, until macaroni and potatoes are tender.
Makes 6 to 8 servings.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Cook pasta in a large pot of boiling water about 5 minutes. Before the pasta is done, stir in frozen vegetables.
While this cooks, in a large bowl, mix low-fat sour cream with packet of garden vegetable party dip mix.
Drain pasta and vegetables well, then add to the sour cream mixture and toss well to mix.
Serve with grated Parmesan cheese.
Serves 4.
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Saute onions and green peppers until tender; then add meat. Cook meat until it turns brown.
Drain.
Then add vegetable soup and water.
Simmer 10 minutes.
Serve on hamburger buns.
Wash fish quickly in cold water and pat dry.
Rub cavity with salt and pepper.
Stuff with Garden Vegetable Stuffing.
Close opening with skewers and lace with string.
Brush fish with salad oil.
Place fish in wire basket 4 to 6-inches from medium coals. Cook 45 minutes or until fish flakes easily with fork, turning 3 times and basting with mixture of butter and lemon juice.
Heat butter and oil in a large kettle.
Add carrots, celery, onion and garlic; saute until onion is tender.
Add tomatoes, oregano, basil, salt and pepper; bring to a boil.
Reduce heat and simmer vegetable mixture 15 minutes, stirring occasionally. Add broth, green beans and zucchini; simmer 10 minutes.
Spoon into soup bowls and sprinkle with Parmesan cheese.
In a saucepan, brown ground beef.
Cook onion and garlic (use shortening, if needed).
Stir to separate meat; pour off fat.
Add vegetable soup, dry mustard, Worcestershire sauce and rice.
Bring to a boil; stir and cover.
Cook over low heat 10 minutes or until liquid is absorbed.
Stir often.
After cooking, to keep warm, place in warm oven until served.
Makes 3 cups.
Spray a large sauce pan with non stick cooking spray.
Saute garlic, onions and carrots for 5 minutes.
Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
Simmer for a about 5-10 minutes until all vegetables are tender.
Add the zucchini and simmer for 5 minutes longer.
Add frozen spinach and continue heating until the soup is steaming hot.
Heat butter and oil in a large Dutch oven.
Add carrots, celery, onion and garlic; saute until onion is tender.
Add tomatoes and seasonings; bring to a boil.
Reduce heat and simmer 15 minutes, stirring occasionally.
Add broth and green beans; simmer 20 minutes.
Add zucchini and parsley; simmer 10 minutes. Spoon into soup bowls; sprinkle with cheese, if desired.
Heat oleo and oil in Dutch oven.
Saute carrots, celery, onions and garlic 5 minutes.
Peel tomatoes; chop pulp.
Add tomatoes and juice.
Add seasonings.
Cook 15 minutes.
Add beef broth and green beans.
Cook 30 minutes longer, adding zucchini and parsley after 20 minutes.
Serve with Parmesan cheese if desired.
This soup freezes well.
rom bone to add to soup.
Gently remove hardened fat
Cook bacon and reserve 3 tablespoons grease to saute green pepper, onion and mushrooms until limp.
Set aside.
In pot, mix broth, both cans of soup, broccoli, cauliflower and corn.
Heat until hot, then add sauteed vegetables.
Add pepper and simmer for 5 minutes.
Add half and half, then cook until hot.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet
o 8 minutes.
Add vegetable or chicken broth, potatoes and
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!